Chocolate Talk

C
hocolate liquor. Unsweetened chocolate.
100 percent cacao. Cacao mass. Pâte de Cacao.
Cocoa Paste. When there are so many industry terms
used interchangeably, it’s easy to get confused. Not
to mention that only a few of them are terms defined by FDA
as having to meet a standard of identity. One thing is certain
though, all these various definitions are comprised of ground
cocoa beans—the purest expression of chocolate, and thus,
chocolate flavor. When used in a finished dessert, you can rest
assured that you’re not only getting a burst of flavor, but that
you’ve also been granted the opportunity to engage that flavor
profile in new and exciting ways.

Cacao is perhaps the ultimate win-win to 46 percent. It’s also important to note
ingredient: a sensory delight that is loved the that chocolate may contain milk fat whereas

Unsweetened
world over, and a naturally potent food that chocolate liquor will not; this can have an effect
is low in sugar. It has the potential to bring on tempering, viscosity, setting and cooling.
an innovative twist and celebration of flavor Liquor is a very fluid product when fully melted,

Chocolate
to recipes that shine a light on cacao’s bold whereby chocolate with higher solids has more
character. body and is more viscous, directly implicating
At Guittard, we make a variety of handling and use
unsweetened chocolates that are made with cases.
different bean blends, each delivering different
flavor profiles. Like any chocolate, choosing
The wide world of chocolate liquor – the right chocolate liquor is just as imperative
for full flavor expression as is knowing how
a staple in the kitchen for both traditional to integrate it into your finished product.
Unsweetened chocolate does have a standard
recipes as well as novel applications of identity, requiring no less than 50 percent fat
and no more than 60 percent cacao fat (cocoa
butter) by weight. Why is this important?
By Donald Wressell, Knowing the fat content of chocolate is a crucial
element to having the flexibility and creativity
Pastry Chef, Guittard Chocolate Company to use chocolate to its fullest potential. For
perspective, fat content in a standard couverture
chocolate can range from between 34 percent
Sponsored by
104 Pastry Arts Guittard Chocolate Company Pastry Arts 105
 For all those reasons, and more, using
chocolate liquor in recipes not only challenges
you as the chef but also has the potential
to provide your customers with an exciting
new tasting experience. With a naturally low
sugar content, it also provides an unexpected
palette for playing with sweetness levels,
either through using alternative sweeteners
and sugars or eliminating sugar altogether. Due
to its extreme intensity, liquor can be used in
mousses and creams to intensify the chocolate
flavor experience; add it in as a percentage of
your total chocolate use and experience the
burst of flavor that comes from that addition.
While we often see it used in glazes, you
might want to explore using it as an ice cream
dip or stracciatella, as the intensity of the
liquor balances nicely with the sweetness of
the ice cream and gelato. By the same token,
experiment with adding liquor into a cookie
base – be it a sablé or chocolate chip cookie
– to beautifully balance the savory textures of
the cookie dough. Lastly, try using it as a shell
for a bonbon. You often find bonbon shells
can balance the intensity of a 100 percent Using Chocolate
cacao shell; a one-two punch that’s unique to Liquor – Let Us
even a connoisseur confectionery lover. Count the Ways
What follows is a series of recipes that
celebrates the diversity and beauty of 100 • A shell for a bonbon
percent cacao unsweetened chocolate. The • Stracciatella in ice
goal is to inspire an expanded use of chocolate cream or gelato
liquor in both traditional and novel ways. • Adding some liquor
When thinking about how you might integrate to a mousse or
chocolate liquor into your dessert offerings, cream to intensify
consider adding it alongside couverture to chocolate flavor
embellish the flavor of the finished item. Use experience
it as a tool to reduce the overall sugar in a • In a cake batter
recipe, or as a blank canvas from which you can • In a cookie
supplement the sugar with new and exciting • In a hot chocolate
sweeteners. Three of the five recipes below drink
highlight traditional uses of chocolate liquor: • To deliver a sugar-
chocolate caramel, chocolate nougat, and free dessert or
chocolate sorbet. While most chefs don’t use pastry
chocolate liquor exclusively in these recipes, • Ice cream dips
we are providing 100 percent liquor recipes
in these cases to let the true flavor come
through. The two other recipes use chocolate
liquor in unconventional ways: banana cream

leaning more toward neutral flavor profiles to
really let the interior shine, but using an intense
chocolate for a shell can provide an entirely
different taste. When designed properly, the
sweetness of the interior and the chosen flavors
Minuit Brownie
pie and chocolate tres leches cake. Whether
traditional or novel, their use in these recipes
adds a level of complexity to the final results
that yields textural and flavor components that
are refreshing and unexpected.
The deep base chocolate taste lingers
throughout this brownie and is
complemented by the toasted walnuts
that pair perfectly with the fruit and
spice notes of the Guittard Minuit 100%
Cacao.
Yield: ½ sheet pan
• 245 g Guittard Minuit 100% Cacao
• 450 g unsalted butter
• 285 g whole eggs
• 900 g granulated sugar
• 20 g vanilla extract
• 285 g cake flour
• 15 g salt
• 450 g toasted chopped walnuts
1. Melt the Guittard Minuit 100% Cacao with the
butter.
2. In a stand mixer fitted with the whisk attachment,
whisk the eggs, sugar, and vanilla for 3 minutes.
3. Sift the flour with the salt. Fold the egg mixture
into the chocolate mixture. Fold in the flour
until completely mixed in, followed by the
walnuts. Pour onto a half sheet pan. Bake at
350˚F (176˚C) for about 30 minutes.
This modern twist on banana cream pie offers some
unique additions like the pecan praline layer and
the splash of passion fruit in the banana jam. The
deep chocolate flavor profile of the Guittard Minuit
100% Cacao Cream ties all of these layers together
perfectly while keeping the dessert well balanced.

106 Pastry Arts Pastry Arts 107

 Banana Cream Pie
1. Cream together the butter, sugar, almond
Chocolate Sweet Dough flour and salt until well blended. Gradually
add the egg and mix until well combined (do
• 120 g unsalted butter, room temperature not whip). Add the sifted dry ingredients,
• 120 g organic granulated sugar followed immediately by the water. Mix
• 60 g toasted almond flour until a dough forms (do not overmix). Chill
• 2.5 g salt dough.
• 48 g whole egg 2. Roll out dough and line 7ʺ tart shell with it.
• 47 g Guittard Cocoa Rouge Unsweetened Chill.
Cocoa Powder 3. Bake at 325°F (163˚C) for 12-14 minutes,
• 190 g pastry flour until the shell pulls away from the mold
• 1 g baking powder slightly.
• 12 g water

Brownie Biscuit Pecan Praline 60/40*

• 235 g unsalted butter
• 140 g Guittard Minuit 100% Cacao,
chopped
• 330 g organic granulated sugar
• 2 g salt
• 200 g whole eggs
• 170 g cake flour fully roasted and fragrant; set aside.
• 140 g toasted pecans 2. Combine the water and sugar in a medium
1. Melt the butter in a medium saucepan. Add
the Guittard Minuit 100% Cacao and stir
together to blend fully. Add the sugar and
salt and stir well. Slowly add the eggs and
mix with the paddle attachment until fully
emulsified. Stir in the flour and toasted
pecans until fully blended.
2. Spread batter onto prepped half sheet pan.
Bake at 340˚F (171˚C) until the edges just
begin to pull away from the sides of the
sheet pan.
• 300 g whole pecans
• 50 g water
• 200 g granulated sugar
• 3 g salt
1. Roast the pecans at 325°F (163˚C) until
saucepan and bring to a boil; cook to a
deep amber caramel. At the first sign of
smoke, add the roasted pecans and stir to
combine. Pour onto a sheet pan lined with
paper or a silicone baking mat. Cool.
3. Break hardened caramel into pieces and
process with salt in food processor. Blend
until smooth; store in refrigerator.
*To make the pie layer filling, stir 7% melted milk
chocolate (by weight) into the pecan praline.

108 Pastry Arts Pastry Arts 109

Guittard Minuit 100%
Cacao Cream
• 2.5 g gelatin
• 10 g water
• 100 g whole milk
• 15 g turbinado sugar
• 85 g Guittard Minuit 100% Cacao
• 200 g heavy cream
1. Bloom the gelatin in the water.
2. Combine the milk and sugar in a small
saucepan and bring to a simmer. Add
bloomed gelatin and stir until fully melted.
Pour the milk over the Guittard Minuit
100% Cacao and allow to set for 1 minute.
Whisk together to completely emulsify.
3. Add the cool cream while blending with an
emulsion blender. Pour on the top of the
tart as the final layer; allow to set (it can
also be stored in the cooler).
Banana Jam
• 125 g turbinado sugar
• 150 g yellow spotted bananas, peeled and
sliced
• 25 g passion fruit purée
1. Make a dry caramel with the turbinado
sugar.
2. Add the sliced bananas and cook until
bananas are thoroughly candied and there
are no large pieces left. Remove from the
heat and stir the passionfruit puree into
the jam. Allow to cool with plastic wrap
touching the surface.
3. Store in cooler.
Guittard Soleil d’or 38% Milk
Chocolate Whipped Cream Guittard Minuit 100%
Cacao Tres Leches Cake
• 300 g heavy cream
• 85 g Guittard Soleil d’or 38% Milk Chocolate

1. Bring the cream to a simmer.

2. Pour 1/3 of the hot cream over the Guittard
Soleil d’or 38% Milk Chocolate; allow to set
for 1 minute.
3. Whisk together until emulsified and smooth.
Add the remaining cream and emulsify with
an immersion blender. Cool on an ice bath.
Allow to chill overnight before whipping.
Assembly
1. Spread about 100 g of Banana Jam in baked
tart shell. Press a disc of brownie into the
banana jam. Freeze until very firm.
2. Add layer of pecan praline filling, (about
100 g). Freeze again until set.
3. Add the Guittard Minuit 100% Cacao
Cream until it reaches the top of the shell;
allow to set for several hours, or overnight.
4. Finally, top with the Guittard Soleil d’or
38% Milk Chocolate Whipped Cream with
desired design. Serve cold.
The bold and fruity notes of the Guittard Minuit 1. Melt the butter, add the chopped Guittard
100% Cacao pairs perfectly with the cinnamon Minuit 100% Cacao, and stir until smooth.
and cherry that have been added to this classic 2. In a 5-quart mixing bowl, combine the
dessert, to give it a unique and modern twist. chocolate mixture with 90 g of the sugar
and mix with the paddle attachment until
Yield: ½ sheet pan the mixture reaches room temperature.
Gradually add the egg yolks and mix until
light in color.
Chocolate Cake 3. Sift the dry ingredients together. Mix the
milk with the vanilla. Add about 1/3 of the
• 85 g unsalted butter dry ingredients to the chocolate mixture and
• 75 g Guittard Minuit 100% Cacao, stir until just combined. Alternate additions
chopped of the milk and the dry ingredients until the
• 180 g granulated sugar, divided mixture is homogenous.
• 80 g egg yolks 4. Whip the egg whites with the remaining 90
• 151 g pastry flour g sugar to firm peaks. Fold into the batter in
• 4.3 g baking powder 3 additions.
• 0.75 g ground Korintje cinnamon 5. Pour the cake mixture into a parchment
• 1.5 g salt lined half sheet pan, spreading it evenly.
• 125 g whole milk Bake at 325°F (163˚C) until the center
• 8 g vanilla extract springs back when lightly pressed, 18-20
• 145 g egg whites minutes.

110 Pastry Arts Pastry Arts 111

Soaking Mixture
• 150 g heavy cream • 80 g granulated sugar • 166 g all-purpose flour
• 65 g Guittard Minuit 100% Cacao
• 150 g evaporated milk • 195 g Morello cherry purée
• 150 g sweetened condensed milk
1. Bring the heavy cream to a simmer, add the
Guittard minuit 100% cacao and whisk until
smooth. Gradually add the other 2 milks to
the chocolate mixture.
2. While the cake is still hot, poke several holes
with a fork in it and pour the milk mixture
over entire cake.Allow to fully cool before
topping with whipped cream and serving.
The cake can be frozen at this point.
Morello Cherry Sauce
• 2.5 g NH pectin • 145 g granulated sugar
• 28 g glucose
• 8 g lemon juice
1. Combine the sugar and pectin, stir well and
set aside.
2. Warm the purée with the glucose. Whisk
the sugar mixture into the purée. Bring to
a full boil for 1 minute. Remove from the
heat and add the lemon juice. Pour into a
container and place plastic wrap touching
the surface to avoid a skin.
3. Once completely cool, blend in a food
processor until shiny and smooth.
Almond Crumble
• 2.75 g salt
• 222 g slivered almonds
• 166 g unsalted butter, room temperature
1. In a 5-qt mixing bowl fitted with the
paddle attachment, mix together the dry
ingredients. Add the butter and mix until
evenly blended and the mixture forms large
crumbly pieces.
2. Bake at 325°F (163˚C) until golden brown,
18-20 minutes.
Chocolate Nougatine
• 60 g milk
• 70 g glucose
• 150 g unsalted butter
• 200 g granulated sugar
• 3 g NH pectin
• 16 g Guittard Cocoa Rouge Unsweetened
Cocoa Powder
• 0.5 g ground cinnamon
• 175 g slivered almonds
• Guittard Minuit 100% Cacao, for enrobing

1. Combine the milk, glucose and butter; melt

over medium heat.
2. Whisk the sugar pectin mixture into the
warm mixture. Bring to a full boil, remove
from heat and stir in the Guittard Cocoa
Rouge Unsweetened Cocoa Powder,
cinnamon and almonds. Pour onto 2 full
sheet pans lined with silicone baking
mats and bake at 330°F (165˚C) for 14-
18 minutes. Test doneness by scooping a
small amount from the tray and cool on the
countertop to test for crispness. Mixture
can also be stored in the cooler and scooped
to bake on silicone baking mats as needed.
Garnishes
• Fresh cherries
• Whipped cream sweetened with 15%
sweetened condensed milk
• Chocolate garnish
Assembly
1. Place a circle of cake onto the plate. Pipe
some of the whipped cream on top, then
top with some of the cherry sauce.
2. Garnish with halved fresh cherries, then
finish with Almond Crumble and Chocolate
Nougatine. Top with the chocolate garnish.

112 Pastry Arts Pastry Arts 113

 Chocolate
Caramel
This chocolate caramel offers deep base
chocolate notes with subtle notes of
dairy to round out the smooth lingering
chocolate taste.

Chocolate
Yield: 1.7 kg

• 650 g granulated sugar

Sorbet • 65 g glucose

• 150 g water
• 400 g heavy cream 36%
• 1 vanilla bean, split
In this sorbet, the Guittard Minuit 100% Cacao • 1 g baking soda
• 1 g salt

offers the refreshing, clean taste of chocolate
without the interruption of any dairy.
Yield: 1.6 kg
• 1000 g water
• 201 g granulated sugar
• 172 g dextrose
• 25 g inulin
• 45 g maltodextrin 20 DE
• 2 g stabilizer
• 196 g Guittard Minuit 100% Cacao
1. Pasteurize all ingredients at/ 194°F (90°C).
Blend well with immersion blender.
2. Run mixture through machine while still
warm.
• 275 g unsalted butter 82%
• 200 g Guittard 100% Minuit Cacao
1. Bring sugar, glucose and water to
293˚F (145˚C).
2. Meanwhile, heat cream with vanilla
bean, baking soda and salt.
3. Deglaze sugar syrup (at 293˚F (145˚C)
with butter.
4. Whisk cream into sugar syrup in 3
additions, without dropping below
230˚F (110˚C). Add chocolate and
cook to 244˚F (118˚C).
5. Cast caramel in a 0.47ʺ x 11.8ʺ x
12.6ʺ (12 mm x 300 mm x 320 mm)
frame.
Chocolate Glaze
This glaze is unique because it’s made with
Guittard Minuit 100% Cacao, which offer a
clean, true taste of chocolate and will add
an additional dimension of chocolate to an
entremets, as well as great texture because of
the added cocoa butter.
Yield: 825 g
• 24 g gelatin
• 196 g water, divided
• 170 g granulated sugar
• 185 g glucose
• 135 g evaporated milk
• 115 g Guittard 100% Minuit Cacao
1. Bloom the gelatin in 96 g water.
2. Heat the sugar, remaining 100 g water,
glucose and evaporated milk to 217˚F
(103˚C). Add the gelatin and chocolate
and blend with immersion blender. Use at
104˚F (40˚C).

114 Pastry Arts Pastry Arts 115

 CULTIVATE
BETTER
PROTECTING FLAVOR SUPPORTING PEOPLE
& COMMUNITIES HONORABLE SOURCING
PRESERVING THE ENVIRONMENT

Chocolate Nougat
The addition of dried cherry in the nougat pairs 3. Combine the remaining 440 g sugar,
well with the premium blend of the Guittard glucose and water in a suitable saucepan.
Minuit 100% Cacao. Reserve this sugar syrup.
4. Cook honey to 226˚F (108˚C). Begin
Yield: 2 kg
whisking egg whites on high speed, start
• 10 g egg white powder sugar syrup and continue cooking honey
• 485 g granulated sugar, divided to 248˚F (120˚C). Add honey to whipping
• 60 g fresh egg whites whites. At Guittard, we’re driven not only by what we make and how we make it, but also by the people we
• 250 g whole natural almonds, roasted 5. When the sugar syrup reaches 311˚F work with and the relationships we cultivate with farmers, suppliers, and customers.
• 225 g dried tart cherry pieces (150˚C), pour it steadily into the honey
• 225 g whole pistachios meringue mixture. Continue whipping for Cultivate Better was inspired by this ethos and embodies our continual journey toward
• 140 g glucose another 3-4 minutes. sustainability and responsible business practices. Cultivate Better inspires our industry-leading
• 130 g water 6. Add the melted Oban to the nougat and mix initiatives that strive to not only cultivate and preserve premium flavors responsibly but also
• 305 g honey about 30 seconds. Fold the nougat into the
• 190 g Guittard Minuit 100% Cacao wafers,
protect and support the people, communities, and natural resources and environments that allow
nut and fruit inclusions using a heatproof
melted and tempered them to flourish for generations to come.
spatula.
1. Place the egg white powder, 45 g of the 7. Press the finished product into a 1ʺ x 10ʺ
Our four pillars create an integrated ecosystem designed for the long-lasting sustainability of the
sugar and the fresh egg whites into the x 12ʺ (2.5cm x 25cm x 30cm) lightly oiled
frame set on a silicone baking mat. Use a global cocoa and chocolate community.
bowl of a stand mixer fitted with the whisk
attachment. second silicone mat to flatten the nougat.
2. In a mixing bowl, warm the almonds, 8. Once completely cool (preferably the next
cherries and pistachios in a 250˚F (120˚C) day), cut into desired shapes and enrobe GUITTARD.COM/CULTIVATE-BETTER
oven. Reserve. with Minuit 100% Cacao.

116 Pastry Arts